Ingredients
Crust:
2 & 1/2 cups all-purpose flour
1 teaspoon sea salt
8 Tbs. extra virgin olive oil
2 to 3 Tbs. milk
2 large egg yolks
Filling:
1 onion, finely chopped
2 Tbs. extra-virgin olive oil
2 cups frozen artichoke hearts
1 tsp. freshly ground white pepper
3 large eggs
2 cups Miceli’s whole milk ricotta cheese
½ cup Miceli’s Fancy Shredded Parmigiano cheese
1 tsp. freshly grated nutmeg
1 Tbs. chopped fresh Italian parsley
Description
Recipe For Artichoke Ricotta Tart With Frozen Artichokes, Eggs, Ricotta And Parmigiano Cheeses., Recipes From GourmetSleuth
Gourmet Sleuth
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